Gluten Hates Me

Monday, November 17, 2008

Italian Flank Steaks

Two nights ago for dinner, Parrish and I had an amazing meal. I picked up these Italian Flank Steaks from our local grocer. You create a pinwheel of steak, ham, cheese, and spinach. Tie with string and bake! To assemble, you just need a thin strip of flank steak, about 12-14 inches long and 2 inches wide. Same thing for the ham. For the ham, you piece together many 2 inch wide pieces for 12-14 inches needed. Any cheese that is a slow melter is good, such as Mozzarella or Gruyere. I used a Roasted Red Pepper dressing in the bottom of my pan and coated the pinwheels. You cook them on 350 for 30 minutes.

Parrish ate his with stuffed buttons. His steak was ready way before mine because he likes his steak pretty pink. I ate my stuffed mushrooms while I was waiting for my steak to cook. The recipe for these is simple! 10-15 button mushrooms, stems off and wiped clean. I spray a bit of olive oil cooking oil on mine, just to give it some flavor. In a small bowl, combine 1/2 cup cream cheese with 2 tbsp. of Simply Organic Dill Dip mix. You'll need the cream cheese to be pretty soft. Then you stuff the mushrooms with the cream cheese mix. Bake at 350 for 10-15 minutes, then broil the tops for 3-5 minutes. Simple! And tasty!! When I make these again, I may add some sauteed onions to the cream cheese and top the cream cheese with paremsan or bread crumbs for a crunch.

I had my steak unrolled, on top of mashed potatoes with a little tbsp. of the Simply Organic Dill Dip Mix. Yum! I topped the whole thing off with a bit of crumbled local feta.

This was a great meal, and as you can see the dogs were pretty tempted too! It's funny how Max gives you the direct pout.

Direct Pout

But Chola goes for the sideways "you could give me some only if you wanted to" glances.